Indonesian Peanut sauce (Bumbu pecel) with peanut butter
Indonesian Peanut sauce (Bumbu pecel) with peanut butter

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, indonesian peanut sauce (bumbu pecel) with peanut butter. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Indonesian Peanut sauce (Bumbu pecel) with peanut butter is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Indonesian Peanut sauce (Bumbu pecel) with peanut butter is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook indonesian peanut sauce (bumbu pecel) with peanut butter using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Indonesian Peanut sauce (Bumbu pecel) with peanut butter:
  1. Get Palm/coconut or brown sugar
  2. Take Red chilies, cut big slices
  3. Prepare bird chilies (optional)
  4. Prepare garlics
  5. Prepare shallot sliced and fried (I buy a jar in asian supermarket)
  6. Prepare kencur powder (a type of galangal)
  7. Make ready Galangal paste
  8. Take kafir lime leaves (do not used the stem, and sliced the leaves)
  9. Prepare tamarind paste
  10. Make ready Kecap manis / sweet soya sauce
  11. Make ready water
  12. Take Oil
Instructions to make Indonesian Peanut sauce (Bumbu pecel) with peanut butter:
  1. Slices and Blend chilies, and garlic in blender (without water till smooth)
  2. Heat the pan with oil, put step 1 and galangal, kencur, kafir limes, stir fry till fragrant
  3. Put the peanut butter, mix well, add the tamarind paste, salt and water. This should just make a paste.
  4. Add kecap manis and shallot fried, and let it simmer till oil appears from the peanut sauce.
  5. :eave it cool, taste it. when it's cold, you can batch it into plastic and freeze them.
  6. To use right away, add hot water to make a paste

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